Cuttlefish Ink Pasta

Sift the Semolina Flour (1 cup) and Type 00 Flour (1 1/2 cups) together on a clean working table. Use your hand or fork to make a well big enough to fit 3 eggs and cuttlefish ink.

Crack the Eggland's Best Classic Eggs (3) in and whisk gently with your fork. Add in Salt (to taste) and Cuttlefish Ink (1 Tbsp) into the egg mixture. If you like, you can also add Extra-Virgin Olive Oil (1 tsp) to the egg mixture during this step, but it is optional.

Slowly whisk in the flour until it forms begins to form a dough. Knead the dough until it smooth and elastic about 10-15 minutes.

Wrap the dough in cling wrap and relax for 20 minutes.

Divide the dough into 4, approximately 140 grams each. Take out 1 part at a time and cover the rest with cling wrap to avoid drying out. Use your hand to gently flatten the dough into a rectangle square.

Set up your pasta maker and set at the thickest setting, Roll the dough and then fold it in half for 2-3 times until the dough feels firm.

Start reducing the setting on the pasta maker to make the dough thinner. Continue reducing the setting until it reaches your desired thickness.

Cut the pasta sheet in half so each batch is about 70 grams. Dust extra flour on the pasta and roll the pasta sheet through the pasta cutter. Toss cut pasta with additional flour to avoid it sticking together.

Cook in boiling water for 3-5 minutes, add a large pinch of salt and some oil to the boiling water.

Cook with your choice of seafood, meats and any sauce.